Description
A delightful summer salad featuring creamy avocado and sweet corn, perfect for potlucks, picnics, or light meals.
Ingredients
Scale
- 2 cups fresh corn
- 2 ripe avocados, diced
- 1 medium red onion, finely chopped
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro or parsley, chopped
- 1 lime, juiced
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 jalapeño, diced (optional)
- 1/2 cup feta cheese, crumbled (optional)
- 1 can black beans, rinsed and drained (optional)
- A sprinkle of cumin or chili powder (optional)
Instructions
- Start by preparing your corn. If using fresh corn, carefully cut the kernels off the cob with a sharp knife. If you’re using frozen corn, make sure it’s thawed. Canned corn should be drained and rinsed to remove excess sodium.
- In a large mixing bowl, combine the corn with the diced avocados, ensuring not to mush the avocado too much. Adding the corn first helps to keep the avocado intact.
- Next, add the finely chopped red onion and diced red bell pepper. The onion adds a nice crunch and a pop of flavor that complements the sweetness of the corn.
- Gently fold in the halved cherry tomatoes and chopped herbs. If you’re adding optional ingredients like jalapeño or black beans, now’s the time to toss those in too.
- Squeeze the lime juice over the mixture and drizzle in the olive oil. Season with salt and pepper to taste, and gently mix everything to combine. Be careful not to mash the avocado while doing this!
- Let the salad sit for about 5 minutes before serving. This allows the flavors to meld together beautifully.
Notes
For a vegan version, simply omit the cheese. Serve in a clear bowl to showcase the colorful layers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Fresh
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg